By sheer chance I happened to come across your blog (I’m always on the lookout for new recipes), in particular your entry for Cincinnati-style chili. I hope you don’t mind my being a little fussy, but the recipe you tried looked quite a bit off to me. If you’d like to try making it, I’ve got an authentic recipe for you. I can’t reveal how I got it, but rest assured, this is real. The spice mixture is essential (especially the cardamom). Also - that oil slick on top of the chili simply means you’ve done it right!
This is the “single pot” version of the chili served at Pleasant Ridge Chili, one of Cincinnati’s best chili parlors.
The ingredients:
1 quart Campbell’s Tomato Juice
2 pounds Ground Beef
1 medium Onion, peeled and minced
3 cloves Garlic, peeled and minced
one 8 ounce can Hunt’s Tomato Sauce
3 tablespoons Chili Powder (Kroger store brand)
1 tablespoon Paprika
1 teaspoon Kosher Salt (or 1 beef bullion cube)
1 Turkish Bay Leaf (Not California Bay Leaf)
1/2 teaspoon dried Marjoram
1/2 teaspoon ground Allspice
1/2 teaspoon ground Black Pepper
1/2 teaspoon ground Turmeric
1/2 teaspoon ground Cinnamon
1/2 teaspoon ground Cumin
1/4 teaspoon ground Cloves
1/4 teaspoon ground Corriander
1/4 teaspoon ground Cardamom
1/4 teaspoon ground Nutmeg
Pinch Cayenne Pepper
To prepare:
In a large pot, combine the 2 pounds raw ground beef with all remaining ingredients (it should be thick and pasty - it will thin as it cooks).
Bring to a simmer over medium-low heat, and stir until the meat separates completely. Simmer gently, uncovered for 2 to 3 hours, stirring occasionally. Serve!
I hope you give it a try.
If not, you can find Skyline Chili online and order a can!
(
geocities.com/michael_metz2000/recipies) (
geocities.com/michael_metz2000)